|Once the harvest is completed at the end of September, the vinification of our Vin du Bugey Cerdon Méthode Ancestrale can begin. The Gamay and Poulsard macerate for several hours before pressing. This "pelliculaire" maceration ensures an optimum extraction of the natural coloring in the skin of the grapes, as well as providing a good aromatic potential. Cerdon’s rose-tinted robe becomes apparent. Once the wine has been purified by racking, the must can begin its alcoholic fermentation in vats. As soon as this begins we carefully control the temperature by using the chilling systems of the vats.
Fermentation is halted at 6.5% alcohol by filtration and chilling. The wine is bottled and encapsulated before being stored in the air conditioned cellar at 10°C.During this phase the wine acquires its mousse, via the production of carbon dioxide. The increase of temperature and the presence of yeast cause the fermentation to begin again until saturation. The wine is then allowed to settle for four or five months. The alcohol level is at this point 8%, with a pressure of 4 to 5 bars.
Unlike Champagne, no manipulation is permitted for the creation of Cerdon Méthode Ancestrale, so no degorging is employed. The bottles are completely emptied and washed. The filtered wine is then placed back in bottles. This is the transfer phase, which is performed under isobarometric conditions to avoid losing the natural pressure of the wine.